2 Pkgs. (20 oz total) Frozen Kernel Corn
8 oz (½ Pint) Whipping Cream
8 oz (½ Pint) Milk (I refill the little half-pint cream container with milk)
1 tsp Salt
2 Tbsp Sugar
Pinch White or Cayenne Pepper
2 Tbsp Butter
2 Tbsp Flour

Combine all but the last two ingredients in a Dutch oven over medium heat and bring to a gentle boil.  Meanwhile, in a small skillet, melt the butter over medium heat and stir in the butter.  Cook and stir often for three minutes to make a roux.  Stir the roux into the corn mixture, reduce heat to low and simmer for 10 minutes.